breakfast
I bake this bread quite often recently, because it is tasty and nutritious, and, most importantly, very simple to prepare and doesn't require too much time, which will certainly please those who are always busy :) The amount of sourdough was checked by me several times - if I added less sourdough, the bread didn't rise enough. If I added more sourdough, the bread was too wet.
This roasted carrot spread is easy to prepare and very tasty. Its energizing colour will certainly put you in a positive mood from early morning. It goes well with any greens and pickled cucumbers. You can also serve it as an appetiser with vegetables cut into sticks, e.g.: cucumbers, zucchini, peppers and celery. I recommend the carrot spread with buckwheat bread – the recipe here. Enjoy!
Today I share a recipe for my favourite pâté, which you can serve with probably all possible toppings: sprouts, watercress, horseradish, beetroot, red pepper, fresh cucumber, pickled cucumber, tomato, radishes and chives, lettuce, hot, cold, for breakfast, for brunch, lunch, dinner, and even as an appetizer. It is universal, tasty and easy to prepare. I recommend it especially for Easter.
The asparagus season is underway, so today I'm serving another dish with this healthy and delicious vegetable - potato salad with asparagus, carrots, button mushrooms and peppers. I've prepared a garlic-herb sauce for the salad, but the silken tofu mayo from this recipe will also work great here.
I recommend the salad for dinner, but you can also prepare it in the evening and eat it the next day for breakfast. One serving has 395 kcal (if you divide the salad into 4 servings), and the calorie content of the whole salad is 1,580.
I prepared this breakfast bowl for children, but it will surely find fans among adults, because it is delicious, maybe even the most delicious of the breakfast bowls I've prepared so far. As always, choose the toppings at your discretion - today I chose carambola, kumquats, peaches, cashews and roasted coconut chips (I bought the roasted ones).
I prepared this silken tofu mayo for the stuffed avocado, which contains a lot of fat (healthy fat), so it should be served with a light mayo. The silken tofu mayo is light and dietary, and at the same time very tasty. I used sarepska mustard to prepare the mayo, but you can add any other mustard that you like best. This mayo you can also add to all kinds of sandwiches, burgers and salads.
The cashew spread with herbs and garlic and the tomato spread with herbs de Provence caused a sensation among my family members, so I decided to prepare one more cashew spread - this time a sweet version. The composition of ingredients is similar - cashews are the base of the spread and the natural yoghurt gives the flavour of processed cheese. Don't be afraid of so much cinnamon - some of this aromatic spice will stay in the pan after roasting the cashews.
It got a bit monothematic on the blog because of my culinary obsession with vegan processed cheese, but not for long!
It's necessary to try the recipe! This cinnamon spread is yum-yum! It goes well with coffee in the morning and even for dessert!
The tomato cashew spread with herbs de Provence was created together with the cashew spread with herbs and garlic. It is also easy and quick to prepare and very tasty and can be visually attractive when you decorate it. If you are a culinary lazybones and do not want to peel and fry the onion and garlic, then you can use dried onion and powdered garlic. Just put the dried onion into the glass blender together with coloured peppercorns and herbs de Provence to make this cashew spread even faster and less complicated to prepare.
Recently, I am very preoccupied with plant-based cheese spreads, which are slowly appearing on supermarket shelves and also conquering the hearts of other culinary bloggers. As a carnivore, I liked all kinds of dairy products more than meat, but when I started eating vegan, there was not so much choice of plant-based dairy products and I must admit that I missed all kinds of cheese and yoghurt. Fortunately, today plant dairy products can be found more and more often in organic stores and supermarkets. You can also prepare processed cheese on your own, of course, and season it the way you like best. The cashew spread with herbs and garlic is my debut. I hope you will like it.
Noshing a homemade granola is a good way to kick start your morning. The banana chocolate granola will provide a lot of energy and prompt you to act. Chocolate and oat flakes are a great source of magnesium necessary in stressful everyday situations, and bananas and raisins will provide potassium, as dried fruits contain the most. The banana chocolate granola is therefore not only a meal rich in vitamins and microelements, but also a feast for the taste buds, which I recommend especially to those who prefer a sweet breakfast.
Chickpeas are a very versatile legume, because it is possible to prepare plenty of dishes with them. Personally, I have not tried desserts with chickpeas playing the lead role yet, but I will certainly reach this stage just like every vegan that experiments in the kitchen. I associate chickpeas especially with hummus, which has been my favourite spread for many years. Once, some chickpeas were left over and so I blended them spontaneously with a few other ingredients that I just had in the fridge. I realized only later that this simple chickpea sandwich spread with an Italian twist is very delicious, when it disappeared in the blink of an eye. The spread is also quick and easy to prepare, which will surely please every culinary lazybones.